Spicy Mushrooms Recipe
Ingredients
| Shiitake mushrooms package | 1 | |
| 2 teaspoons dark sesame oil | ||
| Ginger root | 1 Tablespoon, minced | |
| 1 teaspoon chili paste with garlic | ||
| Garlic | 2 Clove (5gm), minced | |
| Button mushrooms package | 1 , sliced | |
| Portobello mushrooms package | 1 | |
| 1 tablespoon hoisin sauce | ||
| Rice vinegar | 1 Tablespoon | |
| 1 tablespoon low-sodium soy sauce | ||
| Molasses | 2 Teaspoon | |
Directions
Remove stems from shiitake mushrooms; discard.
Slice shiitake mushroom caps; set aside.
Heat oil in a large nonstick skillet over medium heat until hot.
Add ginger root, chili paste and garlic; saute 1 minute.
Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; saute 3 minutes.
Add hoisin sauce, rice vinegar, soy sauce, and molasses; cook 1 minute or until sauce thickens.
Slice shiitake mushroom caps; set aside.
Heat oil in a large nonstick skillet over medium heat until hot.
Add ginger root, chili paste and garlic; saute 1 minute.
Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; saute 3 minutes.
Add hoisin sauce, rice vinegar, soy sauce, and molasses; cook 1 minute or until sauce thickens.
Chef
